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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette
Courtesy of National Pork Board
Servings: 4
Prep Time: 20 Min. Cook Time: n/a What you need:
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+ 4 cooked pork chops, sliced
+ 8 c. mixed greens + 2 nectarines, cut into 12-wedges each + 1 grapefruit, segmented + 2 avocados, cut into wedges + 16 cherry tomatoes + 1 Tbsp. salad oil + 2 Tbsp. slivered, toasted almonds + salt and black pepper Honey Balsamic Vinaigrette: + 2 Tbsp. balsamic vinegar + 2 Tbsp. honey + 1/2 Tbsp. Dijon mustard + 2 Tbsp. mayonnaise + 1 tsp. chili powder + 1 tsp. salt + 1/2 tsp. black pepper + 3/8 c. salad oil What to do:
1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for 1 min. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 c. greens with 2 Tbsp. dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com |
